Beans and Greens Soup

By: Hannah Lee Leidy
Southern Soup Recipes
Courtesy Image

This warming soup inspires hardy winter greens with rich flavor. The recipe was given to us by Louisiana-based L.H. Hayward & Co., which recommends using Camellia brand beans. However, other dried garbanzo beans will work just as well. Serve with homemade cornbread, or add sausage for a rounded meal.

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Serves 10 to 12

  • 1 pound Camellia brand dried garbanzo beans
  • 2 tablespoons fat, butter, or olive oil
  • 2 cups onion, chopped
  • 3 cloves garlic
  • 8 cups broth
  • 1/4 teaspoon red pepper flakes
  • 3 cups chopped greens (either kale, collards, spinach, swiss chard, or cabbage)
  • 2 tablespoons vinegar (red wine, cider, white balsamic, etc)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. Rinse and sort peas.
  2. In a large dutch oven over medium-high heat, heat your choice of oil, butter, or fat.
  3. Add chopped onion and sauté for approximately three minutes. Add garlic and cook for an additional minute.
  4. Add broth, beans, and red pepper flakes, and bring to a boil. Reduce heat, and cover and simmer until beans are tender, adding more broth or water as needed.
  5. Stir in greens, vinegar, salt, and pepper. Cook until greens are wilted (1 minute for spinach, up to 20 for collards or chard).
  • Recipe courtesy of L.H. Hayward & Co.

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